Description
Makes 9 Brownies
Ingredients
Units
Scale
For The Brownies
- 125g Unsalted Butter
- 250g Caster Sugar
- 50g Cocoa Powder
- 50g Self Raising Flour
- 2 Large Free Range Eggs
- 100g Dark Chocolate Chunks
- 50g Tahini Paste
For the Sesame Brittle
- 200g Caster Sugar
- 50g White Sesame Seeds
- 50g Black Sesame Seeds
Instructions
- Oven to 180C, line an 8″ square tin and put to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in. Stir in the dark chocolate chunks.
- Pour in the brownie base into the prepared tin and smooth over the surface. Drizzle the tahini paste across the surface of the brownies, then use a cocktail stick or chopstick to swirl the tahini paste to marble through the brownie base, do not mix as you want that nice swirl to stay on the surface of the brownies.
- Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.
- While the brownies bake, make the sesame brittle. Line a baking sheet with baking parchment. Heat the sugar in a medium saucepan. Leave to melt, without stirring, for about 5 mins until bubbling and golden. Stir the white and black sesame seeds into the light caramel, and boil for a few seconds.
- Then pour the mix onto the baking sheet, spreading as thin as possible. Place another piece of parchment on top and another baking tin, with oven gloves, squeeze the trays together to make it nice and thin. Once hardened, bash the brittle on the counter to crack it into pieces. Can be made 1 week in advance and stored in an airtight tin.
- Serve the brownies with shards of the sesame brittle for a great contrast crunch!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brownies
- Method: Bake
- Cuisine: Middle Eastern